Microwave Green Chile Pistachio Brittle

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This microwave version of peanut brittle is easier to prepare than most, but be sure to use a large bowl to keep the mixture from boiling over as the volume increases. The green chile heat is a nice complement to the sweet brittle.

Ingredients

  • 2 cups sugar
  • 1 cup corn syrup
  • 1/4 teaspoon salt
  • 1 cup MRS. DOG’S GREEN CHILE PISTACHIO NUTS
  • 2 tablespoons butter
  • 2 teaspoons baking soda
  • 1 tablespoon vanilla extract

Instructions

Generously grease both a 2-quart microwavable bowl and a large cookie sheet.

Combine the sugar, corn syrup, salt, and pistachios in the bowl and mix well. Microwave on high for 4 minutes. Remove, stir well and again microwave on high for 4 minutes.

Add the butter and stir well to blend. Return to the microwave and cook for another 4 minutes on high.

Remove from the microwave and add the baking soda and vanilla, then quickly stir the mixture until it turns a light brown. Immediately pour the mixture onto the greased cookie sheet and let it cool completely.

When the candy is cooled, break it into pieces and enjoy immediately, or store in an airtight tin for future use.

Red Chile Dusted Croutons

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These spicy croutons are not only a tasty addition to this soup, they are great on salads too. For a hotter crouton add some ground chile piquin.

Ingredients

  • 3 slices of white bread, crusts trimmed, cut in 1-inch cubes

  • 2 tablespoons olive oil

  • 1 tablespoon margarine

  • 2 cloves garlic, thinly sliced

  • 1 tablespoon ground red New Mexico chile

  • 1/4 teaspoon ground cumin

Instructions

Preheat the oven to 325 degrees.

Spread the bread cubes on a baking sheet and let them dry out at room temperature for a couple of hours.

In a skillet, heat the olive oil and margarine. Add the garlic and saute until the garlic just starts to brown, being careful not to let them burn. Remove the garlic and discard. Add the chile and the cumin and toss the crumbs in the mixture until well coated.

Spread the bread cubes on the baking sheet and bake for 10 minutes or until lightly browned. Allow the cubes to cool at room temperature.

Jalapeno Corn Muffins with Chile Orange Butter

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Take these “hot” muffins on your next picnic in place of ordinary bread or even chips. Flavored butters (or margarine) are easy to prepare and make tasty alternatives to a plain butter. Any unused butter can be frozen for latter use as a spread or for sauteing foods such as shrimp.

Ingredients

Muffins:

  • 4 jalapeño chiles, stems and seeds removed, chopped

  • 2 cups milk

  • 1 cup buttermilk

  • 3 eggs

  • 1 cup cornmeal

  • 3/4 cup flour

  • 1/4 cup sugar

  • 3 tablespoons baking powder

  • 1 ½ teaspoons salt

  • Chile Orange Butter:

  • 1 tablespoon New Mexico red chile powder

  • 1 tablespoon grated orange zest

  • 2 teaspoons orange juice

  • 1 pound unsalted butter, at room temperature

Instructions

In a bowl, combine all the ingredients for the chile butter and allow to sit at room temperature for an hour to blend the flavors.

Preheat an oven to 375°F and grease a muffin tin.

To make the muffins, mix the jalapeños, milk, buttermilk, and eggs together in a bowl.

In another bowl sift together the dry ingredients.

Add the dry ingredients to the liquid. Gently mix them until the dry ingredients are absorbed being careful not to over mix.

Pour the batter into the greased muffin tins and bake for 20 to 30 minutes or until done.

 

Seafood Stuffed Jalapenos

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These are quick and easy to prepare and can be made with roasted and peeled jalapeños or fresh out of the garden. Serve these chilled as an appetizer or even as a luncheon entree on a hot day.

Ingredients

  • 1 4 ½-ounce can crab meat

  • 1/4 cup salad shrimp, chopped

  • 1/3 cup grated Monterey Jack cheese

  • Mayonnaise

  • 8 to 10 fresh jalapeños, stems and seeds removed, split in half lengthwise

Instructions

In a bowl, combine the crab, shrimp, and cheese. Add enough of the mayonnaise to hold the mixture together and mix well. Fill each jalapeño with a mound of the mixture.

Serve immediately or chill well to serve later.

 

Marinated Jalapeno Mushrooms

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This marinated appetizer will keep for a long time and is better if made up a day in advance to allow the flavors to be absorbed by the mushrooms. It should be transported in a cooler but is best served at room temperature.

Ingredients

  • 4 canned jalapeños, drained and chopped, liquid reserved

  • ½ lemon

  • 1 ½ pounds button mushrooms, sliced

  • 1 tablespoon Dijon mustard

  • 1 tablespoon reserved jalapeño liquid

  • 1 tablespoon distilled vinegar

  • 1/3 cup vegetable oil

  • 1/4 teaspoon ground cayenne chile

  • Salt and freshly ground black pepper

  • 2 ounces Roquefort or Bleu cheese, crumbled

  • 2 green onions, sliced including some of the green

  • Garnish: Chopped parsley

Instructions

Place the mushrooms in a bowl and squeeze the lemon over them to keep them from turning brown.

In another bowl, whisk the mustard, jalapeno liquid, vinegar, and 1 tablespoon water together until well mixed. Whisk in the oil in a thin stream to form an emulsion. Season the dressing with the cayenne, salt, and pepper. Stir in the jalapeños, cheese, and onions.

Pour the dressing over the mushrooms and toss well to coat. Allow the mushrooms to sit at room temperature for an hour to blend the flavors.